<_MOD_>2014-03-03 Recipes 7372 1 0 123 1 <_XName>Recipes 16 <_MOD_>2013-01-22 #11 - Andy Pale Ale Morten og Søren 2013-01-22 2013-03-26 743.9042122 640.0000000 0 0 4620 3000 0 0 <_MOD_>2013-01-22 25 ltr. Nimbus - RS270 980.6010070 70.5479360 1 0.1200000 0.0000000 0 1 1005.1473413 60.0000000 8.0000000 1 82.0298416 42.2672848 4.0000000 0.0000000 845.3456957 0.0000000 0.0000000 72.0000000 100.0000000 25 ltr. Nimbus - RS270: Er eqiupment-profilen for Lund Teknik's 29 ltr. rustfri henkogningsgryde (RS270), monteret med indsatssi, recikulation via pumpe m/fordelerring samt modstrømskøler & humlefilter. De angivne data, er baseret på målinger af i alt 5 <_MOD_>2013-01-22 American IPA India Pale Ale (IPA) BJCP 2008 2 14 0 1.0560000 1.0750000 1.0100000 1.0180000 40.0000000 70.0000000 2.2000000 2.7000000 6.0000000 15.0000000 5.5000000 7.5000000 A decidedly hoppy and bitter, moderately strong American pale ale. An American version of the historical English style, brewed using American ingredients and attitude. Aroma: A prominent to intense hop aroma with a citrusy, floral, perfume-like, resinous, piney, and/or fruity character derived from American hops. Many versions are dry hopped and can have an additional grassy aroma, although this is not required. Some clean malty sweetness may be found in the background, but should be at a lower level than in English examples. Fruitiness, either from esters or hops, may also be detected in some versions, although a neutral fermentation character is also acceptable. Some alcohol may be noted. Appearance: Color ranges from medium gold to medium reddish copper; some versions can have an orange-ish tint. Should be clear, although unfiltered dry-hopped versions may be a bit hazy. Good head stand with white to off-white color should persist. Flavor: Hop flavor is medium to high, and should reflect an American hop character with citrusy, floral, resinous, piney or fruity aspects. Medium-high to very high hop bitterness, although the malt backbone will support the strong hop character and provide the best balance. Malt flavor should be low to medium, and is generally clean and malty sweet although some caramel or toasty flavors are acceptable at low levels. No diacetyl. Low fruitiness is acceptable but not required. The bitterness may linger into the aftertaste but should not be harsh. Medium-dry to dry finish. Some clean alcohol flavor can be noted in stronger versions. Oak is inappropriate in this style. May be slightly sulfury, but most examples do not exhibit this character. Mouthfeel: Smooth, medium-light to medium-bodied mouthfeel without hop-derived astringency, although moderate to medium-high carbonation can combine to render an overall dry sensation in the presence of malt sweetness. Some smooth alcohol warming can and should be sensed in stronger (but not all) versions. Body is generally less than in English counterparts. Pale ale malt (well-modified and suitable for single-temperature infusion mashing); American hops; American yeast that can give a clean or slightly fruity profile. Generally all-malt, but mashed at lower temperatures for high attenuation. Water character varies from soft to moderately sulfate. Versions with a noticeable Rye character (“RyePA”) should be entered in the Specialty category. Bell’s Two-Hearted Ale, AleSmith IPA, Russian River Blind Pig IPA, Stone IPA, Three Floyds Alpha King, Great Divide Titan IPA, Bear Republic Racer 5 IPA, Victory Hop Devil, Sierra Nevada Celebration Ale, Anderson Valley Hop Ottin’, Dogfish Head 60 Minute IPA, Founder’s Centennial IPA, Anchor Liberty Ale, Harpoon IPA, Avery IPA http://www.bjcp.org <_MOD_>1978-08-25 Single Infusion, Light Body 221.8732207 72.0000000 212.0000000 72.0000000 5.4000000 168.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>1978-09-10 steps 7432 1 1 7149 2 <_XName>steps 16 <_MOD_>2013-09-22 Mash In 0 554.6927570 148.0000000 75.0000000 2.0000000 0.0000000 0.1200000 980.6010070 72.0000000 0.0000000 0.0000000 72.0000000 0.0000000 221.8732207 159.0736125 0.0000000 <_MOD_>2013-09-22 Mash Out 0 354.9778417 168.0000000 10.0000000 2.0000000 0.0000000 0.1200000 980.6010070 72.0000000 0.0000000 148.0000000 72.0000000 554.6927570 221.8732207 203.8058689 0.0000000 <_TExpanded>1 0 980.6010070 70.5479360 0.1200000 <_MOD_>2013-01-22 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2013-01-22 Dextrose 70.0000000 0 Dextrose 85.0000000 <_MOD_>2013-01-22 Ale, Single Stage 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 14.0000000 10.0000000 7.0000000 30.0000000 0 A simple single stage fermentation, often used by extract brewers or for classic ales. <_MOD_>2013-01-22 Ingredients 7405 1 1 7182 14 <_XName>Ingredients 16 <_MOD_>2013-09-22 Rødekro Vandværk 608.6489009 1 7.4000000 77.0000000 4.3000000 11.0000000 28.0000000 22.0000000 215.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 0.0000000 Vandprøve afgang vandværk 4. oktober 2012: http://data.geus.dk/JupiterWWW/vandanalyse.jsp?anlaegid=117616&proeveid=1182909 1 <_MOD_>2013-09-22 Pale Malt (Weyermann) Germany Weyermann 0 1 0.0000000 211.6437717 3.3000000 82.2300000 0.0000000 90.2255639 0 2 1.5000000 4.4000000 100.0000000 10.1000000 0.0000000 0 1 100.0000000 Pale base malt for all ales and lagers. Good general purpose malt. 60.0000000 0.3047571 Pale Liquid Extract <_MOD_>1978-09-15 Caraaroma (Weyermann) Germany Weyermann 0 1 24.3390379 6.7020528 178.0000000 73.5800000 0.0000000 2.8571429 0 3 0.0000000 3.6000000 0.0000000 0.0000000 0.0000000 0 0 15.0000000 Very dark caramel malt with aromatic properties. Adds deep red color and aroma. Amber ales, dark lagers, bocks. Substitute for "Belgian Special B" or 120L caramel malts. 60.0000000 0.0781250 <_MOD_>1978-11-19 Oats, Flaked US 0 1 0.0000000 3.5273962 1.0000000 80.0000000 0.0000000 1.5037594 0 4 1.5000000 9.0000000 0.0000000 9.0000000 0.0000000 0 1 30.0000000 Adds body, mouth feel and head retention to the beer Used in oatmeal stouts and porters Adds substantial protein haze to light beers Protein rest recommended unless flakes are pregelatinized 60.0000000 0.0800000 Carafoam <_MOD_>1978-11-20 Magnum Germany 0 2 14.0000000 6.5000000 22.9885060 0.0000000 1.4109585 15.0000000 60.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 48.8957250 5 0 1 1.0000000 <_MOD_>2013-09-22 Irish Moss 1 Clarity 845.3456957 1 5.0000000 640.0000000 0.0000000 0.2500000 0 0 10.0000000 Fining agent that aids in the post-boil protein break. Reduces protein chill haze and improves beer clarity. 1 0 6 <_MOD_>1978-11-20 Magnum Germany 0 2 14.0000000 6.5000000 20.1149430 0.0000000 1.2345887 15.0000000 5.0000000 0.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 4.2645623 7 4 1 1.0000000 <_MOD_>2013-09-22 Hallertauer Hersbrucker Germany 1 2 2.8000000 6.0000000 14.3678152 1.7636981 0.8818490 25.0000000 5.0000000 0.0000000 Used for: German style lagers and wheat beers Aroma: Noble, pleasant, clean flavor Substitutes: Mt. Hood, Liberty, Hallertauer, Mittelfrueh Examples: Wheathook Wheaten Ale 0.6092231 8 4 1 1.0000000 <_MOD_>2013-09-22 Irish Ale Yeast White Labs WLP004 0 0 1 0.0000000 1.0000000 0.0000000 6.0000000 9 1 2013-01-22 2013-01-01 100.0000000 69.0000000 74.0000000 65.0000000 68.0000000 0 0 0 5 2003-06-14 Irish Ales, Stouts, Porters, Browns, Reds and Pale Ale Excellent for Irish Stouts. Produces slight hint of diacetyl balanced by a light fruitiness and a slightly dry crispness. <_MOD_>2013-09-22 SafAle English Ale DCL/Fermentis S-04 0 1 1 0.8000000 1.0000000 1.0000000 19.9500000 10 1 2013-01-22 2011-02-27 200.0000000 71.0000000 75.0000000 59.0000000 75.2000000 0 0 0 5 2003-06-14 Great general purpose ale yeast. Fast starting, fast fermenting yeast. Quick attenuation helps to produce a clean, crisp, clear ale. Can be used in a wide range of ales. <_MOD_>1978-11-19 Honey US 2 1 0.0000000 12.6986263 1.0000000 75.0000000 1.0000000 5.4135338 0 11 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 1 0 100.0000000 Can be used to lighten flavor and body when substituted for malt. Generally limit to 30% when used as an adjunct. Pasturize and add to primary during fermentation. Use up to 100% for meads. 1.0000000 0.0800000 <_MOD_>1978-11-19 Hallertauer Hersbrucker Germany 1 2 2.8000000 6.0000000 20.6896546 1.7636981 1.2698626 25.0000000 60.0000000 10.0000000 Used for: German style lagers and wheat beers Aroma: Noble, pleasant, clean flavor Substitutes: Mt. Hood, Liberty, Hallertauer, Mittelfrueh Examples: Wheathook Wheaten Ale 0.0000000 12 1 1 1.0000000 <_MOD_>2013-09-22 Magnum Germany 0 2 12.7000000 6.5000000 12.0689655 0.0000000 0.7407532 15.0000000 60.0000000 10.0000000 German Hallertauer hybrid, widely used in Germany Used for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A 0.0000000 13 1 1 1.0000000 <_MOD_>2013-09-22 Centennial U.S. 0 2 10.0000000 4.0000000 9.7701157 0.7054792 0.5996574 40.0000000 60.0000000 10.0000000 Used for: General purpose bittering, aroma in American ales and Wheats Aroma: Floral, citrus aroma, spicy, clean bittering flavor Substitutes: Galena, Eroica, Nugget, Bullion Examples: Sierra Nevada Celebration Ale, Sierra Nevada Bigfoot 0.0000000 14 1 1 1.0000000 <_TExpanded>1 2 0 0 1.0630000 1.0100000 1.0180000 1.0110000 929.8802652 1.0520000 ###Remove from inventory udført### Brygdag 23/03-2013: Opvarmning af vand til 68 grader fra morgenstunden. 10.25 - Indmæskning. 11.00 - Mæsketermometer viser ca. 62 grader, men vi antager at der er varmere på bunden af gryden. Termostat sat til 65 grader. 11.50 - Udmæskning med 77 grader varmt vand. Gryde sættes til kogning. 12.30 - Urt i kog. … 14.xx - Vi havde glemt alt om at tilsætte honningen, så denne blev først hældt i den varme urt efter vi havde påbegyndt overførsel til gærtank. 14.xx - 23L urt med OG 1063 sat til gæring med gær fra bryg #10 (Irish Ale). Vi satser på at gæren ikke er inficeret. 25/3: Kl. 22.00. Gæringen synes ikke rigtig at være gået i gang efter 2 dage. Dog bulede låget rimelig meget, og måske er årsagen til de manglende bobler at vi som forsøg havde lavet en anden gærlås med en lang slange ned i en kande med vand. Jeg valgte at sætte den gærlås på vi plejer og rehydrere et brev S-04. 26/3: Kl. 7.30. Der er tydelig (men ikke overdreven/storm) aktivitet i gærlåsen. 6/4: Tørhumling 11/4: Gæringsspand flyttet ud i skur. Ca. 8 grader. 14/4: Gæringsspand flyttet ind i stuetemp. 17/4: Tappet 9L til Cornelius (CO2 vol: 2,2), samt 32 x 0,33L flasker (CO2 vol: 2,5) ##### http://www.thehomebrewforum.co.uk/viewtopic.php?f=21&t=32642 PUNK IPA CLONE (magnum ipa) 6.3kg M/otter 48g Crystal 30g Magnum @ 60 mins 30g Crystal @ 5 mins 30g Magnum @ 5 mins protofloc 1/2 tab @10 mins 500g Honey (Used Sainsburys Organic - added to boil with 1 min to go) in secondary for 5 days Dry hop 30g Citra ------ Dry hop 30g Crystal --------all 3 hops for 5 days Dry hop 30g Magnum----- Collected litres at - Finished at 7.5% ??????? Fermented with WLP001 ( kevs ) water treatment 1/2 camden tab per 4.5L night befour 26.7L @ pre boil 23L @ end boil Mashed with 16 litres @ 65.6c with herms system sparge @ 80 deg c Boil volume 23 litres - 90 min boil --- Brew - 19th Oct Dry-hop - 29th Oct (+10 dage) Kegged - 8th Nov (+10 dage) Sample - 1st Dec 30.0000000 2.2000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0500000 0 <_TExpanded>1